Ingredients
Scale
- 2 Tbsp Butter
- ½ small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup, uncooked quinoa
- 1 tsp dried thyme
- 1/2 red bell pepper, chopped
- 2 cups chicken stock (or vegetable stock)
- ¾ tsp sea salt
- ½ tsp ground black pepper
- 1 tbsp dried chives
- ½ tsp ground turmeric root (optional)
- 1 cup thawed peas
- ¼ cup fresh parsley, chopped
- ¼ cup grated parmesan
Instructions
- Melt butter in large skillet over medium heat.
- Add chopped onion. Cook 5 minutes
- Add garlic, cook additional 3 minutes, stirring occasionally
- Add quinoa, thyme & chopped pepper to skillet. Stir to coat. Cook for 3-4 minutes or until slightly golden.
- Stir in chicken stock, salt, pepper, chives & turmeric root (optional). Bring to a boil
- Reduce heat to medium low. Cover & simmer 10 minutes.
- Add peas, replace cover and continue to cook for 3-5 minutes.
- Stir in parsley & parmesan (reserve a teaspoon of parmesan for topping)
- Serve
